Back to another day on my COVID-19 watch. T.G.I.S. (Thank God It’s Someday!)

It’s Friday Date Night and you are trying to find a way to make your meal tonight special. It’s over 100° out and you are in no particular mood to eat outside and endure the heat at the outside seating of your local restaurant. Maybe a little surf and turf would be the perfect entée? (check out my blog on surf and turf here)

Surf and turf is a good start, but you’re wanting to find a way to finish the meal with a bang. Why not make a dessert that will have your significant other fall in love with you again and again! With a little forethought, creme brulee is an easy and delicious way to complete your night!

Part of the fun and excitement of the dish is when it’s time to melt the sugar that goes on top of the dish.

There is nothing like using a torch to melt that sugar till you end up with that hard top that creme brulee is known for; just waiting for you to give it a good crack so that you can get a spoonful of that sweet custard! This is the kind of recipe you can keep in your bag of tricks and make it as one of your go-to desserts!

Hope you enjoy the recipe! Leave a comment and let me know how your Friday Date Night turned out! Thanks for Spending Time in My Kitchen!

Creme Brulee

Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

hour

A great dessert that will soon be your best and easiest to prepare!

Ingredients

4 cups Heavy cream
2 Vanilla bean, or 2 tsp vanilla extract
1/4 tsp Salt
10 Large Egg yolks
1 + cup Sugar

Directions

Preheat oven to 325°
Take your vanilla bean and split down the middle with your paring knife. Remove the bean pulp by scraping the bean with the back end of your knife.
Combine cream, salt, vanilla bean (or vanilla extract), and vanilla pulp into a medium saucepan. Turn on stove to medium heat and bring to a simmer. (Internal temp of the cream should be around 160°). Pull off heat and set aside for 10 minutes.
Remove beans from cream mixture.
Add egg yolks and sugar to a separate medium bowl and mix/whisk well.
Add a small amount of the hot cream mixture to the eggs a little at a time and stir continuously until all is combined.
Pour egg/cream mixture into 8-6 oz ramekins and place into a large roasting pan. Put roasting pan into the oven and add water to the pan so that the water goes halfway up the sides of the ramekin.
Cook the custards for 40 to 60 minutes until the middle is a little jiggly and barely set. The internal temperature should be about 170°.
Place individual ramekins in the refrigerator for a minimum of 3 hours. I let mine sit overnight for the perfect consistency.
When ready to serve, pull out the ramekins and add a thin layer of sugar over the top to each one.
Torch each one gently until the sugar begins to melt and have achieved a golden brown top. If you do not have a torch, try turning on your top broiler to melt the tops. Keep a sharp eye out because you do not want to burn the sugar top!
Optional: After you have torched the top, garnish with berries, mint leaves for the perfect creme brulee made just the way you like it! Enjoy!!